A no-bake crustless pie made with rutabaga or swede. Fresh toasted coconut and infused maple syrup brings out all the flavour. This recipe is naturally sweetened and gluten-free with grain-free option.
10datespitted, soaked and well blended to a puree (more to taste if you like it sweeter)
100gfresh grated coconuttoasted, [1 cup] optional or use desiccated coconut
400mlnon-dairy milkI used canned coconut milk [1 2/3 cup]
3 - 4tablespoonsPure Infused Maple syrup in Vanilla, Cinnamon and Star Anise flavour, see notes
4tablespoonscornstarch(use potato starch for grain-free)
Place the grated swede with the date puree in a saucepan. Mix well and cook covered over low-medium heat for about 30 minutes, or until swede is soft and easy to mash. Stir occasionally while cooking and add water if required. You may mash the mixture just a little bit.
Toast the coconut in a dry pan or skillet over a gentle medium heat. Do not let it burn. This should about 2 - 3 minutes or until the coconut picks up a light golden brown colour.
Add half of the toasted coconut to the swede and keep the rest for garnish.
Add in the non-dairy milk. Add the maple syrup. Simmer for another 20 minutes. Keep an eye on it and stir occasionally if required to avoid burning.
Dilute the cornstarch in the water and add to the pan. Stir vigorously as it will thicken rather quickly.
Continue to cook and stir until the cornstarch mixture is clear (no longer cloudy) and the mixture has reduced to be quite thick but can still drop from a spoon within one second. At this point you may taste and adjust the sweetness with some more maple syrup.
Remove from heat and pour in a greased 9-inch [22cm] pie dish or any other container to set. Tap and even out by pressing the mixture into the dish. Garnish with the rest of the toasted coconut around the edge of the pie. Press lightly to adhere the coconut.
Refrigerate for at least 3 hours before serving. Cut into pie slices or squares if you prefer.
You may serve this with ice cream, my personal favourite is frozen banana ice cream and a drizzle of Pure Infused Maple syrup.
*You may also use other flavours in the range like the Cinnamon, Ginger and Nutmeg. Plain maple syrup may also work with some added vanilla extract and a few dashes of cinnamon but the end result may probably not be as special.